Baked rhubarb and stem ginger pudding

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This is a lovely way of using tender spring rhubarb. Young rhubarb requires no peeling, but as the season progresses the skin toughens, and stringy bits should be pulled off during preparation.

Rhubarb layer

• 450 g (1 lb) rhubarb, washed, topped and tailed, and cut into 1 cm (½ inch) chunks
• 2 cm (1 inch) piece of fresh ginger, peeled and finely chopped
• 5 chunks preserved stem ginger, finely diced
• 4 tablespoons syrup from the stem ginger jar
• 3 rounded tablespoons sugar

Ginger sponge layer

• 110 g (4 oz) plain white flour
• 110 g (4 oz) soft brown sugar
• 110 g (4 oz) butter, at room temperature
• 2 eggs
• 1 level tablespoon ground ginger
• 1½ level teaspoons baking powder
• 4 chunks preserved stem ginger, cut into 5mm (¼ inch) chunks

Oven temperature: 180°C (350°F, gas 4), adjust for fan ovens

Rhubarb layer

Mix together the rhubarb, fresh ginger, stem ginger, ginger syrup and sugar, and place in the bottom of a deep oven-proof baking dish, with a capacity of about 1½ litres (2½ pints).

Ginger sponge layer

Place the flour, brown sugar, butter, eggs, ground ginger and baking powder in a food processor, and whiz briefly to combine. If you don't have a food processor, just put the ingredients in a large bowl and beat with a wooden spoon or hand-held electric mixer until smooth.

Stir the stem ginger chunks into the mixture by hand. Spread this mixture evenly over the rhubarb chunks, and bake in the middle of the pre-heated oven for about 1 hour, until the top is firm and golden brown. Have a look at it after about half an hour and, if the top is getting rather brown, just cover it with some foil to prevent burning.

Serve hot, warm or cool, with custard, cream or whatever takes your fancy.

SERVES 4-6

Recipe copyright © 2001 Catherine Mason | other sample recipes